THE GBBO CHOCOLATE & RASPBERRY CAKE

The Great British Bake Off chocolate cake is instantly recognisable and an icon of British television. With the help of our 75% Dark Buttons, we promise you this cake will transport you to heights of chocolate pleasure you didn’t know existed. Plus, it IS the ultimate showstopper dessert for your next dinner party.

Prep time 1h

Cook time 40m

Total time 1h 40m

Servings 10 servings

Difficulty Hard

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

Sponge

175g 75% Dark Chocolate Buttons

150g Unsalted Butter

125ml Hot Water

3 Medium Eggs

125ml Sour Cream, at room temperature

50ml Vegetable Oil

150g Caster Sugar

150g Light Soft Brown Sugar

250g Self-raising Flour

50g Cocoa Powder

1½ Tsp Bicarbonate of Soda

¼ tsp Salt

Milk Chocolate Ganache

300g 55% Islands Chocolate

25g Unsalted Butter, diced

450ml Double Cream

Mirror Glaze

470g Sugar

195g Water

350g Single Cream

195g Glucose

135g Cocoa Powder

25g Gelatine

Method

1

Preheat your oven to 180°C and line 2x 20cm cake tins.
2

For the sponge
3

Over a Bain Marie, melt the chocolate, butter and water together. Set aside until needed.
4

Whisk the eggs, sour cream oil and vanilla until smooth, add the sugar and mix through.
5

Add the melted chocolate mix and mix until smooth.
6

Sieve dry ingredients and fold through then divide the mixture between the two tins and bake for 35-40 minutes.
7

Remove from the tin after a few minutes and cool on a wire rack.
8

For the ganache
9

Heat the cream in a pan until steaming, pour over the chocolate and leave for a few moments to melt.
10

Mix until smooth with the warm butter and then leave to thicken.
11

Use 6 tablespoons then the rest for the outside, smoothing the sides. Freeze overnight before glazing.
12

For the glaze
13

Whisk the cream, glucose and cocoa powder to a paste.
14

Bring the water and sugar to 113°C. Pour this into the cocoa mix and whisk until smooth.
15

Return to the pan and cook on a high heat, whisking constantly for around 6 minutes until the mixture reaches 108°C.
16

Remove from the pan and place in a bowl to cool down with contact cling film.
17

While the mixture is cooling, soak the gelatine in cold water. Once the mixture reaches 60°C, stir in the gelatine.
18

Allow to set overnight. Store for up to two weeks in the fridge.
19

To use, warm to 35°C and pour over your frozen cake.
20

Let the glaze set before leaving to defrost in the fridge before topping with raspberries and serving.
21

Enjoy!